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Curried Tomato Relish: A Family Heirloom

The aroma of simmering tomatoes, onions, and a hint of curry always takes me back to my childhood. My grandmother, a true kitchen wizard, would spend late summer days in her sun-drenched kitchen, transforming baskets of ripe tomatoes into jars of this vibrant relish. The sweet, tangy, and slightly spicy fragrance would permeate the entire house, a comforting promise of delicious meals to come throughout the colder months. This isn’t just a recipe; it’s a memory, a tradition passed down through generations, and a taste of home in every spoonful.

Recipe Overview

Prep Time: 3 hours 20 minutes (includes overnight resting)
Cook Time: 1 hour
Total Time: 4 hours 20 minutes
Yield: 4-5 quarts
Servings: 20
Dietary Type: Vegan

Ingredients

8 lbs tomatoes (red ripe or green), cut
2 lbs sugar
4 tablespoons salt
1 tablespoon curry powder
1 tablespoon dry mustard
2 tablespoons cornstarch or 2 tablespoons flour
2 lbs Vidalia onions, sliced
26 ounces white vinegar
2 ounces white vinegar, set aside for mixing dry ingredients

Equipment Needed

Large Pot (at least 8-quart capacity)
Knife and cutting board
Measuring spoons and cups
Sterilized canning jars with clean, dry sealers
Ladle
Large spoon
Colander or strainer

Instructions

Begin by cutting the tomatoes into manageable pieces and slicing the Vidalia onions. Place them in a very large pot.
Sprinkle the mixture generously with salt. This helps to draw out excess moisture and enhances the flavor.
Let the tomato and onion mixture stand overnight. This crucial step allows the salt to work its magic, creating a more concentrated and flavorful relish.
The next day, drain the liquid that has accumulated overnight. Discard the liquid; it has served its purpose.
Cover the drained tomato and onion mixture with 26 ounces of white vinegar.
Bring the mixture to a boil over medium-high heat.
Once the tomatoes and onions are boiling, add the sugar. Stir to dissolve completely.
Boil for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
In a small bowl, combine the dry mustard and curry powder.
Add 1 ounce of the reserved white vinegar to the dry spice mixture to form a slurry. This prevents clumping when added to the hot tomatoes.
Add the mustard and curry mixture to the boiling tomatoes. Stir well to incorporate.
Boil for another 20 minutes, continuing to stir occasionally.
In a separate small bowl, mix the cornstarch (or flour) with the remaining 1 ounce of white vinegar to create another slurry. Again, this prevents clumping.
Add the cornstarch (or flour) slurry to the boiling tomatoes. Stir constantly to ensure even distribution.
Boil for a final 10 minutes, stirring frequently, until the relish has thickened to your desired consistency. Remember that the relish will thicken further as it cools.
Ladle the hot curried tomato relish into sterilized jars, leaving about ½ inch of headspace.
Seal the jars with clean, dry sealers according to proper canning procedures. Ensure a tight seal to prevent spoilage.
Process the jars in a boiling water bath, following safe canning practices for your altitude. The boiling time depends on the altitude and jar size being used. This step is crucial for long-term storage.

Expert Tips & Tricks

Tomato Selection: Choose ripe but firm tomatoes for the best texture. Overripe tomatoes can make the relish too watery. Green tomatoes add a unique tang and visual appeal, so consider incorporating some for added complexity.
Onion Type: Vidalia onions are preferred for their sweetness, but you can substitute with other sweet onions if Vidalias are not available. Avoid using pungent onions like yellow onions, as they can overpower the other flavors.
Spice Level: Adjust the amount of curry powder to your preference. For a milder relish, start with ½ tablespoon and taste as you go. For a spicier kick, add a pinch of red pepper flakes along with the curry powder.
Thickening: If the relish is not thickening sufficiently after the final 10 minutes of boiling, you can add a bit more cornstarch slurry. Mix 1 teaspoon of cornstarch with 1 teaspoon of cold water, add to the boiling relish, and stir until thickened.
Sterilization: Proper sterilization of jars and lids is essential for safe canning. Follow USDA guidelines for boiling water bath canning to ensure a secure seal and prevent spoilage.
Jar Warmth: To avoid cracking of jars after processing, warm jars in the dishwasher.
No Canning Option: If you don’t want to can, the relish will keep in the refrigerator for a week.

Serving & Storage Suggestions

This curried tomato relish is incredibly versatile. Serve it as a condiment with grilled meats, fish, or poultry. It’s also delicious as a topping for burgers, sandwiches, or veggie burgers. Add a spoonful to your favorite chili or stew for a boost of flavor. Serve it alongside cheese and crackers as a savory appetizer.

For canned relish, store in a cool, dark place. Properly canned relish can last for up to 1 year. Once opened, refrigerate and use within 2-3 weeks. For relish that hasn’t been canned, store in an airtight container in the refrigerator for up to 1 week. This relish is not suitable for freezing.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.

Nutrient	Amount per Serving	% Daily Value
Calories	243 kcal	N/A
Fat	0.6 g	1%
Saturated Fat	0.1 g	1%
Cholesterol	0 mg	0%
Sodium	1408 mg	59%
Carbohydrates	59 g	20%
Fiber	3 g	12%
Sugar	52 g	N/A
Protein	2 g	4%

Variations & Substitutions

Spicier Version: Add a pinch of cayenne pepper or a finely chopped chili pepper to the tomato mixture for extra heat.
Sweeter Version: Increase the amount of sugar slightly for a sweeter relish, but be mindful not to overdo it.
Apple Cider Vinegar: Substitute apple cider vinegar for white vinegar for a slightly different flavor profile.
Different Spices: Experiment with other spices like cumin, coriander, or ginger to create your own unique flavor combinations.
Add-ins: Add finely chopped bell peppers, celery, or other vegetables to add variety and flavor.
No Cornstarch: For a thicker sauce, use tomato paste during the process.

FAQs (Frequently Asked Questions)

Q: Why do I need to let the tomatoes and onions stand overnight?
A: Letting the mixture stand overnight with salt helps to draw out excess moisture, resulting in a thicker and more concentrated relish. It also enhances the overall flavor.

Q: Can I use canned tomatoes instead of fresh tomatoes?
A: While fresh tomatoes are recommended for the best flavor and texture, you can use canned diced tomatoes in a pinch. Drain them well before adding to the pot.

Q: How do I know if my canning jars are properly sealed?
A: After processing, listen for a “popping” sound as the jars cool. This indicates that a vacuum seal has formed. You can also check the seal by pressing down on the center of the lid; it should not flex.

Q: Can I reduce the amount of sugar in this recipe?
A: While you can reduce the sugar slightly, it’s important to maintain a certain level of sweetness for flavor balance and preservation. Reducing it too much may affect the texture and shelf life.

Q: What if my relish is too watery after cooking?
A: If the relish is too watery, continue to boil it for a longer period of time to reduce the liquid. You can also add a bit more cornstarch slurry to help thicken it.

Final Thoughts

This Curried Tomato Relish recipe is more than just a condiment; it’s a piece of culinary history, a taste of tradition, and a way to savor the flavors of summer all year round. I encourage you to try this recipe, adapt it to your own preferences, and share it with your loved ones. Don’t be afraid to experiment with different spices and vegetables to create your own signature version. And most importantly, enjoy the process of creating something delicious and memorable! It’s the perfect accompaniment to summer grilling, or a ray of sunshine on a cold winter day.

Curried Tomato Relish Recipe